The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated Show more
The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear. To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk. We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41-0.76; These findings suggest that omega-3 fatty acid intake may be an important modifiable risk factor for MS. This is consistent with the other known health benefits of fish consumption and complementary genetic studies supporting a key role for omega-3 regulation. Show less